Olive Garden Capellini Primavera(Light)

* Exported from MasterCook II *

OLIVE GARDEN CAPELLINI PRIMAVERA (LIGHT)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Copycat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tbsp Olive oil
1 tsp Butter
5 c Broccoli florets -- cut into 1
pieces
1 1/2 c Chopped onions
3/4 c Julienned carrots
3 c Sliced mushrooms
1 1/4 c Halved lengthwise and thinly
yellow squash
1 tsp Finely chopped garlic
1 1/4 c Crushed tomatoes
9 Sun-dried tomato halves -- not
minced
1 tbsp Low-sodium beef boullion

1 tbsp Fresh chopped parsley
1/4 tsp Dried oregano
1/4 tsp Ground rosemary
1/8 tsp Crushed red pepper flakes
9 oz Capellini pasta (angel hair)
2 tbsp Grated parmesan cheese

1. To prepare sauce, in large non-stick saucepan, heat oil and butter over
medium-high heat 30 seconds. Add broccoli, onions, and carrot and saute until
carrot is tender, 5 minutes. ADd mushrooms, squash, and garlic; saute 2
minutes longer.

2. Add 1 1/2 cups water and the next 7 ingredients; cook, stirring until just
below boiling. Lower heat, cover and simmer until vegetables are tender, 8-10
min.

3. Meanwhile, cook pasta in large pot of boiling water until tender, 6-8
minutes. Drain and place in serving bowl. Toss with sauce and sprinkle with
cheese.

Serving (2 cups) provides: 1/2 Fat, 5 vegetables, 6 carb. Per serving 286
calories, 13 gm pro; 51 gm carb; 5 gm fat; 88 mg sodium; 8 gm fiber.

Source: Weight Watchers Magazine, December 1994 Typed for you by Linda
Fields, Cyberealm BBS and home of Kook-Net, Watertown NY 315-786-1120

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